Melanoidins from stir-frying Atractylodes Macrocephala: Structural characterization, molecular weight distribution, and polyphenol delivery mechanism

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-07 DOI:10.1016/j.foodchem.2025.144238

Wei Li , Yajie Zhang , Xiaoxiao Wang , Yanqing Zhang , Chang-jiang-sheng Lai , Junbo Xie

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引用次数: 0

Abstract

This study investigates the chemical composition, structural characteristics, and functional properties of melanoidins from stir-frying Atractylodes Macrocephala. Formed through the Maillard reaction during thermal processing, melanoidins were fractionated into high molecular weight (MLD-2) and low molecular weight (MLD-1) components. The results demonstrated that MLD-2 exhibited greater browning intensity, enhanced antioxidant capacity, and improved polyphenol release in the colon, suggesting promising health benefits. Conversely, MLD-1 demonstrated higher fluorescence intensity and distinct thermal characteristics. Structural analysis using FT-IR, NMR, UV–vis, and fluorescence spectroscopy confirmed that molecular weight plays a crucial role in determining the functional properties of melanoidins. These findings underscore the potential of melanoidins as effective carriers for polyphenol delivery, providing valuable insights into their role in enhancing the bioavailability and therapeutic effects of bioactive compounds, particularly in the context of traditional herbal medicines.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.